How to make Baked Stuffed Bell Peppers

When you make a dish and add ingredients the taste can be one for the recipe books. Just imagine what a difference there is when you stuff an ingredient. You can buy prestuffed bell peppers at the grocery store meat counter but why spend an arm and a leg when you can make your own.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 green or red bell
• peppers
• Salt
• 5 tbsp extra-virgin olive oil
• 1 medium yellow chopped onion
• 1 chopped clove of garlic
• 1 lb of lean ground beef
• 1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
• 1 cup chopped tomatoes
• 1 tbsp chopped fresh oregano or 1 tsp of dried oregano
• Fresh ground pepper
• 1/2 cup ketchup
• 1/2 tsp of Worcestershire Sauce
• Dash of Tabasco sauce

1. Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Rinse the peppers removing all seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a slotted spoon to keep peppers completely submerged, until brilliant green and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2. Preheat oven to 350 degrees.
3. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and browned, about 5 minutes. Remove cooking skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
4. Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, and then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 30 minutes.

Tips & Warnings

• Cove with foil to keep tops from drying out.
• Never leave the stove unattended.